Step 1 Pre heat oven to 160°C. Line a 25.5cm x 16cm baking tin with baking paper. Place Arnott’s Choc Ripple biscuits in bowl of food processor and process until biscuits are finely crushed.

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Step 2 Add melted butter and process until combined. Transfer mixture to prepared tin, and using the back of a spoon, press evenly over the base.

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Step 3 To make the caramel, place the condensed milk and golden syrup in a small saucepan. Cook on a low heat for 10-12 minutes stirring continually.

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Step 4 Remove from heat and stir through peanut butter. Pour over biscuit base and place in the oven for 15 minutes. Set aside.

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Step 5 In the meantime, place chocolate in a medium glass or microwave safe bowl. Place the bowl of chocolate in the microwave for 20 second bursts on medium power until melted, stirring in-between each burst.

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Step 6 Pour chocolate over slice. Place in the fridge to chill.

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Step 7 Slice and serve.